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Easy Tangy Rhubarb Strawberry Crisp Recipe with Vanilla Ice Cream for Perfect Summer Dessert

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A simple and delicious summer dessert combining tart rhubarb and sweet strawberries with a crunchy buttery topping, served warm with vanilla ice cream.

Ingredients

Scale
  • 4 cups fresh rhubarb, chopped into 1-inch pieces
  • 3 cups fresh strawberries, hulled and halved
  • 3/4 cup granulated sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons cornstarch
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour (or almond flour/gluten-free blend for gluten-free)
  • 1/2 cup old-fashioned rolled oats
  • 1/3 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and diced
  • Vanilla ice cream, for serving

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine the chopped rhubarb and halved strawberries. Add granulated sugar, lemon juice, cornstarch, and vanilla extract. Stir gently but thoroughly to coat all the fruit evenly.
  3. Transfer the fruit mixture into a 9×13-inch baking dish and spread it out evenly.
  4. In a medium bowl, whisk together the flour, rolled oats, brown sugar, cinnamon, and salt.
  5. Cut the cold, diced butter into the dry mixture using a pastry blender or two forks until the mixture resembles coarse crumbs with small pea-sized bits of butter.
  6. Sprinkle the topping evenly over the fruit filling without pressing down.
  7. Bake in the preheated oven for 40–45 minutes until the topping is golden brown and the fruit filling bubbles around the edges. Tent with foil if topping browns too quickly.
  8. Remove from the oven and let cool slightly for 10–15 minutes to thicken the filling.
  9. Serve warm topped generously with scoops of vanilla ice cream.

Notes

Use cold butter to ensure a crumbly, crunchy topping. If topping browns too quickly, tent with foil. Adjust sugar to taste depending on fruit sweetness. For dairy-free, substitute butter with coconut oil and vanilla ice cream with a dairy-free alternative. Let crisp cool slightly before serving to thicken filling.

Nutrition

Keywords: rhubarb crisp, strawberry crisp, summer dessert, fruit crisp, easy dessert, vanilla ice cream, tangy dessert, gluten-free option, vegan option

Find it online: https://jodierecipes.com/easy-tangy-rhubarb-strawberry-crisp-recipe-with-vanilla-ice-cream-for-perfect-summer-dessert/